A perfectly cooked pot roast is one of the most comforting dishes you can place on the dinner table. It is warm, tender, rich, and deeply flavorful, bringing together slow-braised beef, aromatic vegetables, creamy mashed potatoes, and buttery roasted carrots. This recipe delivers all the classic elements of a traditional pot roast, but with a few modern touches that improve tenderness, deepen flavor, and create a smooth gravy that coats every bite. Whether you are making it for a family dinner, a Sunday meal, or a holiday gathering, this pot roast will always impress.
This guide walks you through each step so your roast becomes melt-in-your-mouth tender, your vegetables perfectly cooked, and your gravy thick and savory. It also includes tips for choosing the right cut of meat, safe cooking temperatures, and how to make it in the oven, slow cooker, or pressure cooker. The result is a reliable, comforting recipe you will come back to again and again.
Ingredients for the Pot Roast
- 1.5 to 2 kg (3–4 lb) beef chuck roast
- 2 tablespoons vegetable oil
- Salt and black pepper, to taste
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 tablespoon cornstarch (optional, for thickening)
Ingredients for the Mashed Potatoes
- 1 kg potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup warm milk or cream
- Salt and pepper, to taste
Ingredients for the Roasted Carrots
- 4 large carrots, chopped
- 2 tablespoons olive oil
- Salt, pepper, and dried herbs
How to Prepare the Pot Roast
Preparing a pot roast is all about layering flavors from the very start. The first step is choosing the right cut of beef. A chuck roast is ideal because it has enough marbling to stay tender and juicy during long cooking. Begin by patting the beef dry to remove excess moisture. This helps the meat brown better, which adds depth to the final gravy.
Season the beef well with salt and pepper. Heat a large Dutch oven or oven-safe pot over medium-high heat and add the vegetable oil. Once hot, sear the beef on all sides until a deep brown crust forms. This step may take around ten minutes, but it is essential—this browning adds rich flavor that slow cooking alone cannot produce.
Remove the beef and set it aside. Add onions, celery, and carrots to the pot. Sauté them until they begin to soften, then add the garlic. Stir in the tomato paste and cook for a minute to remove its raw taste. Pour in the beef broth and Worcestershire sauce, scraping the bottom to release all the browned bits. Add thyme and bay leaves.
Return the roast to the pot, cover it, and place it in a preheated oven at 160°C (325°F). Let it braise for 3 to 3.5 hours, or until it becomes fork-tender. You may check halfway through and add a bit more broth if needed. Once cooked, remove the beef and set it aside to rest. If you want a thicker gravy, whisk cornstarch with a bit of cold water and stir into the pot until the sauce thickens.
Making the Creamy Mashed Potatoes
Mashed potatoes are the perfect pairing for pot roast because they soak up all the delicious gravy. Start by placing the peeled and cubed potatoes into a large pot of salted water. Boil until the potatoes are soft enough to break apart with a fork.
Drain the potatoes and return them to the warm pot to evaporate extra moisture. Add butter and warm milk or cream, then mash until smooth. For extra creamy potatoes, you can use a potato ricer or mixer, but avoid over-mixing to prevent gumminess. Adjust seasoning with salt and pepper. If desired, add a little more butter on top for richness—just like in the photo.
Preparing the Roasted Carrots
Roasted carrots add a sweet and savory balance to the tender beef. Toss the chopped carrots in olive oil, salt, pepper, and dried herbs like thyme or rosemary. Spread them on a baking sheet in a single layer and roast at 200°C (400°F) for 25 to 30 minutes, or until golden and lightly caramelized.
Serving the Pot Roast
Once everything is ready, slice the pot roast into thick pieces or shred it with forks. Place it on a plate alongside a generous scoop of mashed potatoes and a portion of roasted carrots. Spoon the rich gravy over the meat and potatoes, allowing the flavors to blend together. The result is a dish that is not only hearty and filling but also comforting and deeply satisfying.
Tips for the Best Pot Roast
- Use chuck roast for the most tender results.
- Brown the meat first to add flavor.
- Cook low and slow for perfect tenderness.
- Let the roast rest before slicing.
- Taste and adjust the gravy seasoning at the end.
Final Thoughts
This classic pot roast with mashed potatoes and roasted carrots is the definition of comfort food. Every element—from the tender beef to the buttery potatoes and the sweet roasted carrots—works together to create a warm, flavorful, and satisfying meal. The long, gentle cooking process transforms simple ingredients into something extraordinary. With its rich aroma and homestyle appeal, this pot roast is perfect for family dinners, holidays, or whenever you want a hearty, comforting dish.